Journal of Food Technology (2022 Volume 20)

Palm Oil and Egusi Melon Oil Lower Serum and Liver Lipid Profile and Improve Antioxidant Activity in Rats Fed a High Fat Diet

George O. Eidangbe, Godwin C. Ojieh, Blessing O. Idonije and Olarewaju M. Oluba

The Effects of Reconstituted Semolina Fractions on Pasta Processing and Quality Parameters and Relationship to Glutograph Parameters

M. Alamri, F. Manthey, M. Mergoum, E. Elias and K. Khan

Quality of Paneer Made from High Solid Reconstituted Milk as Influenced by Calcium Phosphate Incorporation

Shahnawaz Umer Khan and Mohammad Ashraf Pal

Bacteriological Quality of Foods and Water Sold by Vendours and in Restaurants in Nsukka, Nigeria: Assessment of Coliform Contamination

K. Nkere Chukwuemeka, I. Ibe Nnenne and U. Iroegbu Christian

Effects of Some Environmental Parameters on Keeping Quality of Goat, Sheep and Cow Milks Obtained from Behbahan Animal Husbandry in Iran

Ali Aberoumand

Optimisation of Anthocyanin Recovery from Onion (Allium cepa) Solid Wastes Using Response Surface Methodology

Dimitris P. Makris

Bioconversion of Soy Sauce Residue Treated with Steam Explosion into Ethanol by Meicelase and Mucor indicus

Chikako Asada, Yui Kondo, Chizuru Sasaki and Yoshitoshi Nakamura

Evaluation of Type of Process on Functional Properties and on Nutritional and Anti-nutritional Composition of Yams (Dioscorea cayenensis-rotundata)

Nestor Kouakou Kouassi, Charlemagne Nindjin, Achille Fabrice Tetchi and Georges N`guessan Amani

The Investigation of Quality Changes in Marinades Obtained from Frozen African Catfish (Clarias gariepinus, B., 1822)

Gulderen Kurt Kaya, Buket Busra Gozu and Ozden Basturk